Preheat oven to 350°F. In mixing bowl, beat cream cheese and cheddar cheese until fluffy. Stir in 1 cup of the sour cream and all of the taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9" spring form pan. (If using other 9" pan, spray with non-stick cooking spray.) Bake for 35-40 minutes or until center is set. Let cool for 10 minutes. Spoon remaining sour cream on top of cake. Top with salsa. Garnish with optional toppings. Serve warm with sturdy tortilla chips.